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Vine leaves with tuna and finger lime

Name: Vine leaves with tuna and finger lime recipe
Yield: 8
Ingredients: 25g dry-roasted kishk (fermented dried yoghurt - from selected supermarkets and specialty grocers); 30 fresh vine leaves (use vine leaves in brine if fresh are unavailable); 40.00 ml white vinegar; 125ml olive oil; 400g sashimi-grade tuna loin, finely chopped; 1 Lebanese cucumber, finely chopped; 2 eschalots, finely chopped; 1/2 tsp smoked paprika; 1 bunch mint, finely chopped; 60ml oil; 40.00 ml garlic oil; 30.00 ml lemon juice; 2 finger limes, halved

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P87 Vine leaves with tuna and finger lime

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by Paul Farag

CHEF

Dec 30, 2022

“This is another fun party food – it’s a bit of a play on dolmades, incorporating a tuna tartare and vine leaves to wrap up the mix.” – Paul Farag

25g dry-roasted kishk (fermented dried yoghurt - from selected supermarkets and specialty grocers)
30 fresh vine leaves (use vine leaves in brine if fresh are unavailable)
2 tbs white vinegar
1/2 cup (125ml) extra virgin olive oil
400g sashimi-grade tuna loin, finely chopped
1 Lebanese cucumber, finely chopped
2 eschalots, finely chopped
1/2 tsp smoked paprika
1 bunch mint, finely chopped
1/4 cup (60ml) chilli oil
2 tbs garlic oil
1 1/2 tbs lemon juice
2 finger limes, halved

Method

1.

Preheat oven to 100°C. Place kishk on a baking tray and roast for 10-12 minutes or until lightly golden. Set aside to cool.
2.

Bring a large saucepan of salted water to the boil over high heat. Add vine leaves and cook for 1 minute. Transfer to a bowl of iced water to cool. Repeat 4 more times. (If using brined leaves, rinse under cold water to remove saltiness, then dress in good olive oil).
3.

Whisk vinegar and oil in a glass bowl. Add vine leaves and set aside until required. Place tuna, cucumber, eschalot, roasted kishk, paprika and mint in a large bowl and fold gently to combine. Add chilli and garlic oils, then lemon juice.
4.

Season with salt flakes and add extra chilli or garlic oil to taste, if required. Drain vine leaves and arrange on a serving platter. Divide tuna mixture among vine leaves, top with finger lime seeds and serve immediately.